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The baked potato, a simple yet timeless dish, has been a staple on dinner tables worldwide for centuries. Its roots trace back to the Andean indigenous peoples, who first cultivated potatoes and baked them in rudimentary ovens. When the Spanish introduced potatoes to Europe in the 16th century, baking them whole became a popular method. A perfect baked potato boasts a crispy exterior and a fluffy interior, making it an ideal canvas for a variety of toppings. This dish’s versatility allows it to shine as either the main course or a comforting side dish.
Baked potatoes offer endless possibilities in terms of toppings. Classic options include butter, sour cream, shredded cheese, and chives, while more elaborate variations might feature chili, steamed broccoli, and bacon. They are a common accompaniment to grilled or roasted meats, fitting perfectly into steakhouse menus or hearty home meals. Pairing them with a fresh green salad or sautéed vegetables creates a lighter, balanced meal, further cementing the baked potato’s status as a beloved and highly adaptable dish.
INGREDIENTS:
4 large russet potatoes, scrubbed and dried
2 tablespoons olive oil
Sea salt
Optional toppings: butter, sour cream, shredded cheese, chives, bacon, chili, broccoli
DIRECTIONS:
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